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CULATELLO DI ZIBELLO 20 months slices g 150
Perfumed, fragrant, dry, exciting: why is it so cherished? Well, this is a special cold cut; it’s secret lies in the aging process it is subject to, which takes place in specific cellars. The stone walls of these cellars release a constant degree of humidity, and the cyclic turnover between the severe winter cold as well and the humid summer hot allows specific mildews to cover the cured stuffed meat, thus giving the Culatello its unique set of perfumes.
Lonzino – a piece in vacum
Lonzino – a piece in vacum
Lonzino, is a salami designed for a few years, in fact, the great Bruno Rossi, also thought to those who are careful
PARMA HAM – Half without bone about 1,3 kg
The Ham of Parma already sliced, a delight on hand. Severely cut, will surprise you for its sweetness and softness.
PARMA HAM – Half without bone- 24 months
Parma ham is indiscreet, always solves our problems, in fact, when at home, at lunch or dinner, you do not know what to put on the table, he replaces the starter or the second, and you’re done.
Parma Ham is an extract of health, made only with pork, salt and its only secret, the air, goes down dry from the mountain and gives the meat its typical aroma and characteristic sweetness.
PARMA HAM – Half without bone- 24 months-soppled
Soppled because you can buy the central part and more noble of Parma Ham, the one with the cut of culatello … super. Parma ham is indiscreet, always solves our problems, in fact, when at home, at lunch or dinner, you do not know what to put on the table, he replaces the starter or the second, and you’re done.
Parma Ham is an extract of health, made only with pork, salt and its only secret, the air, goes down dry from the mountain and gives the meat its typical aroma and characteristic sweetness.
PARMA HAM 30 MONTHS – BONELESS – IN VACUM
Have you ever asked yourself about the reason why any single person around the world who wants to taste a slice of ham asks for Parma ham? We might offer you an endless series of reasons, but the answer lies in a single fact: the Prosciutto di Parma is unique, unmistakable, sweet, soft and tasty.